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Cleaver Co is a catering and event-planning business dedicated to creating and producing high quality events for our private, non-profit, and corporate clients, while striving to improve the food supply. Since we started cooking almost 40 years ago, Cleaver Co has been committed to supporting a regional farm and food economy.  In order to provide the absolute tastiest and life giving food for each and every event we create, the genesis of the food is critical. We are committed to regenerative agriculture and source the best ingredients to create healthy, beautiful, sumptuous and regionally-focused seasonal fare with inspiration drawn from many different cuisines of the world. Our organic raw materials come from local family farms - including our own Green Table Farms in Washington County - producers and fisheries, and are fished and farmed using ecologically healthy practices.

Our clients receive conscientious individual attention from our planners and each event is produced with tremendous care and focus.  Our wait staff is recognized as a leader in the New York City area for excellence in service and is a key marketing arm of Cleaver Co.

We also operate two food and beverage kiosks during the 6 warmer months of the year at The Battery in partnership with The Battery Conservancy, bringing a local focus to concession-style food and drink. The Green Table, a farm-to-table restaurant in the Chelsea Market, where guests enjoyed delicious dishes demonstrating a commitment to seasonal cuisine, operated from 2003 until August 2018. Most recently, we opened Cleaver Counter, a casual dining pop-up on the 9th Avenue side of Chelsea Market.

Cleaver Co is recognized by the Slow Food NYC “Snail of Approval” program indicating our efforts toward building a “good, clean and fair” food system and was named the Manhattan Chamber of Commerce Green Business of the Year in 2015. We are committed to the good food movement and maintain a large portfolio of pro-bono work and donations aimed at organizations working on food systems change, regenerative agriculture, public policy and children’s food education.